Ntaba Mishkaki — Print Recipe — The Culinary Codex

Tender cubes of goat meat marinated in a spiced citrus mixture, threaded onto skewers and grilled over glowing charcoal until smoky and caramelized. A popular Brazzaville street food.

Ingredients

800g goat meat, cubed
3 cloves garlic, minced
Juice of 2 limes
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 onion, grated
1 tsp salt
1/2 tsp black pepper
Fresh cilantro for garnish
Lime wedges for serving

Instructions

1 Combine garlic, lime juice, oil, cumin, paprika, cayenne, grated onion, salt, and pepper in a bowl. Mix well to create a fragrant marinade.
2 Add cubed goat meat to the marinade. Toss to coat every piece evenly. Cover and refrigerate for at least thirty minutes or up to four hours.
3 Thread marinated goat cubes onto metal skewers, leaving small gaps between pieces to allow heat to circulate and cook the meat evenly.
4 Prepare a charcoal grill with medium-high heat. The coals should be glowing with a thin layer of white ash for optimal grilling temperature.
5 Grill skewers for four to five minutes per side, turning regularly, until the meat is charred on the edges but still juicy and pink inside.
6 Serve immediately garnished with fresh cilantro and lime wedges. Accompany with grilled plantains and a spicy pepper sauce on the side.

Did You Know?

In Brazzaville, mishkaki vendors set up their charcoal grills along the banks of the Congo River at sunset, creating a smoky, aromatic atmosphere that draws crowds nightly.